Thai Fish Cakes

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  • Prep time: 10 mins
  • Cook time: 15M
  • Finished in: 25 min
Yield: Makes 16


  • 500 g white fish fillets
  • 1 egg, lightly beaten
  • 1 tablespoon Thai red curry paste (sachet varieties are fine)
  • 3 tablespoons fish sauce
  • 1 teaspoon sugar
  • 2 spring onions, finely sliced
  • 1 tablespoon lime juice
  • oil for frying


Place the fish, egg, curry paste, fish sauce and sugar in a food processor and pulse until the mixture is blended together.

Add the spring onions and lime juice and pulse again until well combined. Turn the mixture out into a bowl and gather into a ball.

Lift the mixture out of the bowl with your hand and then slap it back into the bowl. Repeat this process until the mixture is firm and sticky.

Form the mixture into cakes approximately 3-4 cm in diameter.

Heat 4-5 cm of oil in a wok or saucepan and fry the fish cakes in batches until golden on each side.

Drain on paper towels and then serve immediately with your favourite dipping sauce.

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